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Overnight Cinnamon Raisin Bread Pudding
Crispy on top and impossibly creamy in the center, this overnight bake transforms ordinary mornings into something special. You'll soak thick cubes of cinnamon-raisin bread in a rich, spiced egg custard before letting the fridge do the heavy lifting while you sleep. When you wake up, just pop the dish in the oven and let the warm scent of nutmeg fill your kitchen. It's a hands-off approach to brunch that leaves you plenty of time to enjoy your coffee.
Equipment
- Oven
Ingredients
- 6 cups cubed (½ inch) raisin-cinnamon swirl bread
- 8 eggs
- 2½ cups milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups maple-flavored syrup
- 1 Grease 13 x 9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
Instructions
- 1Grease a 13x9-inch glass baking dish with butter or cooking spray. Spread the cubed raisin-cinnamon bread evenly across the bottom.
- 2Whisk the eggs, milk, cinnamon, and nutmeg in a large bowl until smooth. Pour the custard mixture evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Cover the dish tightly and refrigerate for at least 4 hours or overnight.
- 3Preheat the oven to 350°F. Remove the cover from the baking dish and bake for 45 to 50 minutes, until the center is set and the top turns golden brown. Let the pudding rest briefly, then cut into 8 squares and serve warm with maple syrup.
Notes
- Make ahead: You can assemble this entire dish up to 24 hours in advance. Just keep it tightly covered in the fridge until you're ready to bake.
- Storage: Keep leftover squares in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual portions in the microwave for 30 to 45 seconds, or heat in a 300°F oven until warmed through.
- Swap: If you don't have cinnamon-raisin bread, use brioche or challah and add an extra teaspoon of cinnamon and a handful of raisins to the custard.